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Key Lime Pie

Prep Time:

20 minutes

Cook Time:

20 minutes

Serves:

8-10 Servings

Level:

About the Recipe

If there's one dessert that can transport me to a tropical paradise with just one bite, it's my key lime pie. The creamy and tangy filling, combined with a buttery graham cracker crust, is pure heaven on a plate. I'm not usually one to toot my own horn, but I have to say, my key lime pie is pretty darn good.

Legend has it that key lime pie originated in the Florida Keys in the late 1800s when condensed milk became widely available and was combined with the juice of the tiny and tart key limes that grow abundantly in the area. The result was a dessert that quickly became a local favorite and eventually gained popularity across the country.

Personally, I have a special connection to key lime pie that goes beyond just enjoying it as a delicious dessert. When I was about 5 months pregnant with my first, my husband and I took a trip to the Florida Keys as our "Baby Moon". Last trip just the two of us before our lives would forever be changed. We were told to go to this little café called Kermits (the locals told us that is where you get the best Key Lime Pie). It was the first time either one of us had tried the real deal. My husband was so obsessed with it that I knew that I would have to find a way to make it for him when we got home.

It actually took quite some years before I decided to take on the challenge of making the perfect key lime pie myself, and after much experimentation and tweaking, I finally found a recipe that satisfied my husband's discerning palate. Now, every time I make it, I'm transported back to that sunny vacation and the excitement of trying something new and delicious for the first time.

So, if you're a fan of creamy, tangy, and slightly sweet desserts, I highly recommend giving my key lime pie a try. Just be warned, it may transport you to a tropical paradise with every bite.

Ingredients

Key Lime Pie:

4 Egg Yolks

1 Lime (zested and juiced)

1 can (400ml) Sweetened Condensed Milk

2/3 cup Lime Juice (approx. 6 limes)


Graham Crust:

1 1/2-2 cups Graham Cracker Crumbs (approx. 11-12 sheets)

1/4 cup Granulated Sugar

1/4 cup Brown Sugar

1/4 teaspoon Salt

1/2 cup Unsalted Butter (melted)


Whipped Cream Topping:

1 cup Whipping Cream

4 tablespoons Granulated Sugar

1 teaspoon Vanilla



Preparation

If you're looking for a refreshing dessert that's perfect for spring and summer, look no further than this key lime pie recipe with a graham cracker crust. This classic dessert is a staple in our house and is a sure hit at any gathering.




First, let's start by making the crust. For this recipe, I like to use a graham cracker crust. It's the perfect balance of sweet and crunchy, and it complements the tangy lime filling beautifully.

To make the crust, you'll need graham cracker crumbs, melted butter, and a bit of sugar and salt. I like to use my food processor to pulverise the graham crackers until they reach a coarse sand-like consistency.

In a large bowl, mix all of the ingredients together and press the mixture into a 9-inch pie dish. I like to use the bottom of a glass or measuring cup to help compact it down and up along the sides.



Bake the crust in a preheated oven at 325F for about 10 minutes or until it's golden brown.

Next, it's time to make the filling.

For this recipe, I use fresh lime juice and zest, sweetened condensed milk, and egg yolks. Start by whisking together the egg yolks and lime zest. Add in the condensed milk until everything is well combined. Then, slowly add in the lime juice, whisking constantly. The mixture will thicken as you add the lime juice, and that's exactly what you want.



Once the filling is ready, pour it into the prepared crust and bake in the oven (keeping it at 325F) for about 10-12 minutes or until the filling is set (still very slightly jiggly in the very center). Be careful not to overcook the pie, as it will become too firm and lose its creamy texture.



Once the pie has cooled to room temperature, it's time to add the finishing touch: whipped cream. I like to make my own whipped cream using heavy cream and sugar and vanilla, but you can also use store-bought if you're short on time. Spread or pipe the whipped cream on top of the pie, and garnish with fresh lime zest and slices.

And there you have it, a homemade key lime pie with graham cracker crust that's sure to impress. This dessert is the perfect combination of sweet and tangy, and it's the ideal treat for any occasion. Enjoy!

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